Beef And Noodles
User Reviews
4.7
18 reviews
Excellent
Beef And Noodles
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This Beef and Noodles recipe is the epitome of comfort food, featuring tender, slow-cooked beef and soft egg noodles drenched in a rich, savory sauce. It's a simple yet hearty meal that's perfect for warming you up on a chilly evening. Plus, it's easy enough for any night of the week.
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Ingredients
- 2 pounds chuck roast cut into 1-inch cubes
- salt to taste
- black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 cups beef broth low sodium or no sodium added
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme dried
- 2 bay leaf
- 3 tablespoons cornstarch
- 3 tablespoons water
- 12 ounces egg noodles
- parsley chopped, for garnished, fresh
Instructions
- Season the beef cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and cook until translucent. Add the garlic and cook for an additional minute.
- Pour in a bit of the beef broth to deglaze the pot, scraping up any browned bits. Add the browned beef back to the pot. Pour in the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring to a boil, then reduce heat to a simmer. Cover and let the beef simmer for about 2 hours, or until it is tender.
- In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the pot to thicken the broth slightly.
- In a separate pot, cook the egg noodles according to package instructions. Drain.
- Serve the beef and sauce over the cooked egg noodles. Garnish with chopped fresh parsley.
Equipments used:
Notes
- Store any leftovers in an airtight container in the fridge. They'll keep well for up to 3 days.
- Browning in Batches: For the best flavor, brown the beef in batches to ensure each piece gets properly seared without overcrowding the pot.
- Deglazing the Pot: Use a bit of the beef broth to deglaze the pot after cooking the onions and garlic. This step is crucial for incorporating all the flavorful bits into the sauce.
- Adjusting Thickness: You can easily adjust the thickness of the sauce with the cornstarch slurry. Add more for a thicker sauce or less for a thinner consistency.
- Leftovers Storage: Store any leftovers in an airtight container in the fridge. They'll keep well for up to 3 days.
Nutrition Information
Show Details
Serving
1serving
Calories
572kcal
(29%)
Carbohydrates
48g
(16%)
Protein
40g
(80%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
152mg
(51%)
Sodium
503mg
(21%)
Potassium
1050mg
(22%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
68IU
(1%)
Vitamin C
3mg
(3%)
Calcium
64mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 572kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 40g | 80% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 503mg | 21% |
| Potassium | 1050mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 64mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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